It’s a matter of personal preference. Here’s the criteria that I’d use to decide: Fat Content: As a general rule of thumb, ground beef that is 20% fat is considered by chefs to be ideal for burgers & other formed …Read More »

Q: How much 240 bloom gelatin would I need to set 100ml (or if easier 1L) of water? A: Technically bloom strength is a measure of the firmness of the resulting gel of equivalent blends of water and gelatin. In …Read More »

Torchon is foie gras that’s been formed into a cylinder shape, wrapped in cloth and very gently poached in stock, goose fat or duck fat. It’s then chilled to set, unwrapped, and sliced – typically for use as an hors …Read More »

You’ve probably wondered this while looking at the ingredients list of a carton of ice cream, because that’s where most Americans will encounter this substance. It also shows up in baked goods (especially gluten free ones) & beverages. Guar gum …Read More »

We recommend you clean fresh truffles by gently rubbing them with a damp cloth. Because this introduces moisture that can cause the truffle to grow mold, we recommend only cleaning them right before you’re going to use them (and only …Read More »

The largest part of the typical grain kernel is called the “endosperm” – it’s the energy storage capsule – providing the food a nascent plant needs to grow from the seed. The endosperm is the part of a wheat grain …Read More »

We haven’t made elderberry pie in the test kitchen yet, but from looking at a variety of different recipes online it looks like you’re going to want between 3 1/2 and 4 cups of fresh elderberries for a pie. According …Read More »

Live Maine lobsters are loaded into a high pressure processing machine, which uses pressure at or above 40,000 psi (pounds per inch) to kill the lobsters almost instantaneously. This process also separates the meat from the shell inside the lobster, …Read More »

Absolutely! In fact, you probably should. Sweetbreads, like other offal cuts, are very perishable and should be cooked or frozen ASAP. We actually sell our veal sweetbreads frozen & recommend using them within a day of thawing. – Question Submitted …Read More »

I would strongly recommend not storing live oysters on or under dry ice. Dry ice is significantly colder than conventional ice and will very likely kill them (quite possibly by freezing them). In addition, as dry ice melts (sublimates) it …Read More »

I assume you’re asking about our produce offerings? We don’t own our own farms, but instead work with farmers, foragers & produce trading markets across the country to build our collection of specialty fruits, vegetables & edible flowers. Some items …Read More »

Don’t worry, it’s ok! That is actually a use or freeze by date, so the actual use-by date for frozen product is up to two years after the fresh use-by date. Because of the immaculate cleanliness of their processing operations, …Read More »

Certified Maine Lobsters have been caught in Maine. Because “Maine lobster” is the name of the species (which is found up & down the East coast of the US & Canada), not all Maine lobsters are actually caught in Maine. …Read More »